I'm just saying what makes it different? I guess it has something to do with it being ceramic? I'm just like why does everyone talk about how the meat taste so much better? It doesn't flavor the meat does it?
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What makes it different than a grill is its versatility. If you're just grilling meat at regular temperature there really is not a difference. This type of cooker is well insulated and well sealed so it is very efficient and retains moisture well. This is especially good for long term/indirect cooking/smoking. It makes it easy to keep at a constant temperature without having to adjust all of the time. It can cook vey high temperatures as well as very low temperatures. Can function like a wood oven for things like pizza, can sear meat at over 1000 degrees, or smoke meat for 16 hours without any adjustments or additional fuel. Basically instead of a dedicated smoker, grill, and wood fired oven you can use a komado.I'm just saying what makes it different? I guess it has something to do with it being ceramic? I'm just like why does everyone talk about how the meat taste so much better? It doesn't flavor the meat does it?
Temperature control through controlling the draft is as good or better than an oven. I can put pork butts on at 11 o'clock at night, adjusted the temp to 250 and at 6 the next morning it is still at 250*. You can choke it down so completely that your charcoal goes out and you can re-use it. As said above, they are versatile, you can cook almost anything on them, from blackening carfish in a skillet to baking a cake.I'm just saying what makes it different? I guess it has something to do with it being ceramic? I'm just like why does everyone talk about how the meat taste so much better? It doesn't flavor the meat does it?
So when you smoke stuff do you have to keep adding charcoal to keep the heat going?